- 1 sweet shortcrust pastry tart shell
- 6 punnets strawberries
- 6 large eggs
- 350 grams Caster Sugar
- 300 millilitres Cream
The light texture of the homemade tart shell and the natural sweetness of the strawberries, make this tart an obvious choice after a dinner of heavy meats and rich sauces. If however you’re following a not so rich meal it can be made a little more indulgent by adding some whipped or double cream on the side. This recipe uses an incredible amount of strawberries and as such I wouldn’t recommend making it outside of berry season as it can get expensive.
Note: You will need a juicer for this recipe.
- Preheat oven to 160 degrees (320 fahrenheit)
- Wash and juice all the strawberries.
- Allow the juice to stand for 15 minutes, the juice will settle to the bottom and the frothy foam will rise to the top.
- Without stirring the juice, scoop all the foam from the top and put aside.
- Place the juice in a saucepan over medium heat and reduce by half and remove from heat, (the reduced juice should yield approx 160 mls).
- Break the eggs into a large mixing bowl and stir in the sugar until dissolved.
- Add the cream and stir, then the reduced strawberry juice and stir again until combined.
- Pour into the par baked and bake for 50 minutes, rotating in oven every 15 minutes to ensure even cooking.
- Remove the tart from the oven and place in fridge to set.
- Tart can be either glazed or simply dusted with icing sugar.
Note: The excess foam from the juice can be used to make a nice granita or fruit-sicles for the kids.
- For the granita; dissolve some powdered sugar and a favourite liqueur into the froth.
- Freeze in a large shallow container and mix with a fork every 20 minutes until frozen and slushy.
- For the kids; obviously leave out the liqueur and simply freeze in moulds with ice cream sticks.